Ingredients
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12 ounces spaghetti
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
¼ cup
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2 cloves garlic, minced
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¼ cup fresh dill, roughly chopped
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3 tablespoons chives, chopped
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2 lemons, zest,1/4 cup lemon juice
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1 cup reserved pasta water
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1 pound cooked lobster meat, roughly chopped
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½ cup breadcrumbs, toasted
Directions
- Fill a large pot with water and bring to a boil. Prepare the pasta according to the directions on the box, but cook for two minutes less-the pasta will continue to cook when you transfer it over to your sauce
- While the pasta cooks, make the lobster butter sauce. Melt the butter in a large saucepan over medium heat. Add minced garlic to the butter, stirring frequently, until the garlic becomes fragrant, about 1 minute. Stir in the lemon juice and zest and cook for about 1 minute more
- Add the lobster meat to the sauce, stirring frequently. Turn the heat down to simmer and stir occasionally until the pasta is ready
- Strain the pasta, reserving 1 cup of starchy pasta water. Add the pasta and the reserved water to the lemon butter sauce. Cook until the starch thickens and the sauce reduces, about 3 minutes
- Plate pasta and garnish with more lemon zest and fresh dill. Enjoy hot!
